8-Minute Mussels and Pasta Print Email

3/4 pound Capellini or fine linguine
2-3 pounds live P.E.I. mussels
1 cup white wine
salt and pepper to taste
pinches of crushed red pepper (optional)
2-4 rosettes Tony’s Scampi Butter
3 TBS minced Italian parsley and/or fresh oregano
1 Tony’s Baguette

Prepare pasta according to package directions and place on four warmed plates.

Meanwhile, rinse mussels and immediately add to a large pot over high heat along with 1 cup white wine (or water) and pinches of salt, pepper and crushed red pepper (optional). Cover and steam mussels until they open – remove from heat and add scampi butter to taste, toss to coat with melted butter.

Spoon mussels and broth over pasta and top with minced herbs. Serve with a crusty Tony’s Baguette.

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